Vegetable Beef Shank Soup with Farro for Saturday
 
 
Ingredients
  • (2) meaty beef shanks, preferably grass-fed and/or organic
  • 1 medium onion, chopped
  • 3 large carrots, chopped
  • 2 celery stalks, chopped
  • (and ½ cups any other root vegetable desired. Potatoes, parsnips or turnips. I had some kale so I added during the last 30 minutes of simmering.)
  • 4 cloves garlic, chopped
  • 1 Tablespoon tomato paste
  • ¾ cup chopped tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme (or other dried spice combination like herbs de Provence.)
  • 1 bay leaf
  • 2 teaspoons Worcestershire sauce
  • 2 Tablespoons soy sauce
  • 1-2 teaspoons kosher salt, or to taste
  • Several grinds of black pepper, to taste
  • 6-8 cups water
  • ½ cup red wine (optional but recommended)
  • Beef bouillon paste or cube (optional)
  • 1 cup barley or farro (can substitute rice or small pasta, like ditalini or orzo. Or, add a can of drained white cannellini beans)
Instructions
  1. Generously season shank with salt and pepper.
  2. To sear first: If you have the time, pour a little canola oil into the stockpot and heat over high heat. Place shanks in hot pan and brown on all sides. This will add depth to the stock but it is not necessary for a good soup.
  3. Pour water over shank and add remaining ingredients.
  4. Bring to a boil, then simmer on low heat partially covered for 2-3 hours until beef falls off the shank. Add more water if needed.
  5. Remove and discard bone and bay leaf. Shred beef into pieces removing any fat and return to pot.
  6. Taste broth and adjust seasonings. I usually need to add more salt, soy sauce or even a little beef bouillon paste (Better than Bouillon) or crumble part of a beef bouillon cube, if desired.
  7. In a separate pot, prepare barley or farro according to directions. I used a 10 minute farro from Trader Joe's.
  8. To serve, ladle in soup and spoon in the farro. I store leftover grains separate from leftover soup. If left in the soup they soak up the rest of the liquid, which is why I cook separately.
For crock pot: After soup has come to a boil, simmer on low heat for 6-8 hours or high for 4 hours.
Recipe by FamilyandForks at https://www.familyandforks.com/vegetable-beef-shank-soup-with-farro-for-saturday/